Equipment Needed
- Medium saucepan (a 10-inch skillet works too)
- Whisk
- Colander
- Measuring cups and spoons
- Wooden spoon or spatula
- Toaster or oven broiler
Step-by-Step Instructions
First, I get my mise en place ready—it all happens fast. I rinse and chop the dried beef into small, bite-sized pieces. I warm the milk in the microwave until it’s just steaming, not boiling. Then, in my medium saucepan, I melt the butter over medium heat. Once it’s foaming, I sprinkle in the flour. I immediately start whisking to combine them into a smooth paste, which is called a roux. I let this cook, whisking constantly, for about 2 minutes. You want it to smell a bit nutty and turn a very pale blonde color, but not brown. This cooking step gets rid of the raw flour taste.
Now, for the magic moment. I take my warm milk and, whisking the roux constantly, I slowly drizzle in about a cup of the milk. The mixture will immediately thicken into a very tight paste. This is normal! I keep whisking until it’s smooth, then I gradually pour in the rest of the milk, whisking all the while. This gradual process is the absolute key to a perfectly smooth, lump-free cream sauce. The sauce will be thin at first, which is what you want.
I keep cooking the sauce over medium heat, switching to a wooden spoon and stirring frequently. It will slowly begin to thicken and bubble gently. This is when I add my seasoning: the black pepper, optional garlic powder, and a tiny pinch of cayenne. I do not add salt yet! The beef will add plenty. I let the sauce simmer gently for 3-5 minutes until it’s thick enough to coat the back of the spoon.(See the next page below to continue…)